See full post for step-by-step photos and instructions: https://www.bakeat350.net/2023/08/cherry-berry-pie.html
Cherry Berry Pie
YIELD: 10 slices
PREP TIME: 40 minutes
INACTIVE TIME: 60 minutes
BAKE TIME: 60 minutes
for the double crust:
1/2 cup shortening
2 1/2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup ice water + more as needed
egg white, lightly beaten
for the filling:
3/4 cup granulated sugar
2 tablespoons tapioca starch
1/4 teaspoon kosher salt
3 1/2 cups pitted sweet cherries, pitted*
2 1/2 cups raspberries & blackberries*
2 tablespoons unsalted butter, cut into small chunks
*If using a 10-inch pie pan, increase fruit by up to 1 cup total
Make the crust. Place shortening in the freezer while prepping to chill before starting. Move oven rack to lowest (not the floor) or lower third position. Preheat oven to 425.
Spoon flour into a bowl. Remove two tablespoons and set aside. Stir salt into the larger portion of flour. Remove shortening from freezer and scoop into flour. Use a pastry cutter to distribute until the shortening is in small crumbs.
Sprinkle reserved flour on countertop or pastry mat. Roll cold stick of butter in flour to coat. Use a rolling pin to pound the butter out into a thin rectangle. Break the flour-coated butter into pieces in bowl.
Add half of the water, using a fork to stir. Repeat with remaining water. If the crust dough will hold together when squeezed, stop. If not, add more water, a tablespoon at a time, until it does. Pieces of butter should be visible.
Form into a disc. Wrap in plastic wrap and refrigerate 30 minutes.
Remove from refrigerator and roll into a thin rectangle, lightly flouring surface if needed. Fold rolled dough into thirds like a letter. You'll have a thin rectangle. Fold into thirds again, making a square. Rewrap and refrigerate for another 30 minutes.
Divide dough in half. Roll one half out larger than the 9 or 10" pie plate. Fit dough into the dish, trimming overhang. Brush with lightly beaten egg white.
Stir sugar, tapioca starch, and salt together in a large bowl. Add pitted cherries, raspberries, and blackberries. Toss gently until evenly coated.
Pour into prepared pie dish. Distribute butter chunks over top.
Roll out remaining pie crust dough. Use a pastry cutter to cut into strips and make a lattice top. Alternatively, you can place the entire crust on top and cut out decorative vents or small cut-outs using mini cookie cutters. Crimp edges with fork. Brush with remaining egg white.
Bake on the low rack for 25 minutes. Reduce heat to 350. Bake an additional 30 minutes until the fruit is bubbling and crust is golden.
Remove to a wire rack to cool completely. Serve with vanilla bean ice cream.
